Homemade Pickled Fish
1.
Ingredients: grass carp, about 4-5 catties. When buying fish, let the fishmonger kill the fish to get the meat (Picture 1). The fish head is opened on both sides, and the fish bones and belly are cut into sections. If you want to make boiled fish, they will know how to kill it. It is best for them to remove the black film from the belly of the fish, or else they will have to scrape off the black film when they come back.
2.
Ingredients: chopped sauerkraut (picture 2), minced garlic, minced ginger, chopped coriander, green peppercorns, red pepper segments, pickled peppers (you can buy that one for one dollar, and keep the pickled pepper water).
3.
Fish slices: Dry the fish on both sides. Use kitchen paper to padded the fish skin to prevent slipping. Cut the fish towards the tail and cut it against the bones. The fish fillets will not fall apart when they are cooked. The method is shown in Figure 3. .
When cutting fish fillets, you want to avoid slipping. In addition to keeping the fish and cutting board dry, you can also ask the fishmonger to help peel the fish when buying fish, so that the fillets will be less stressful. Fish fillets should be tender. In addition to egg white starch and heat, knife power is also an important part, which is to cut out thin, complete and smooth fish fillets. Of course your knife needs to be sharp. Finally, the cut fish fillets are rinsed with running water without blood foam, and the water is drained for later use.
4.
Marinating: fish head, fish bone, fish belly, add salt, a little pepper and cooking wine and mix well; fill a basin, add salt, a little pepper, two egg whites, if you want to be more tender, you can add a little thicker Starch water, mix well (acceptable, you can add some chicken powder), as shown in Figure 4.
5.
After the fish head and fish bones have been marinated for 15 minutes, add oil to the pan, fry the fish head and fish bones and fish tails until golden brown on both sides, and set aside on the pan, as shown in Figure 5.
6.
Saute half of the minced ginger and minced garlic, add as much oil as possible, pour in sauerkraut, fry the aroma, add pickled peppers and stir fry, then pour in the fried fish head and fish bones, pour in pickled peppers Water, add plenty of water, add 1/3 bowl of cooking wine, add half of the remaining ginger and garlic, and cover the pot, as shown in Figure 6.
7.
Bring to a boil on high heat and simmer for about 20 minutes on low heat. During the process, pay attention to the lack of water and add it, then add salt and chicken essence to taste. If you don't like chicken essence, you can add a little sugar instead. Pick up the fish and vegetables in the pot and put them in the big soup plate containing the finished product, leaving the milky white fish soup.
After the fish soup is boiled over high heat, pour the fish belly and fillets together. Use chopsticks to break them up immediately. Then, wait for the edges of the fish to turn white, turn off the heat immediately, quickly pick up and spread it on top of the fish bone sauerkraut, without waiting for the soup to boil. As shown in Figure 7.
After the fish is fished, boil the soup again on the fire, pour it into the finished plate, and it will be full.
8.
Spread the remaining minced ginger and minced garlic on the surface of the fish. Add a lot of oil to the pan on a high heat. Add the pepper and red pepper when the oil temperature can make the chopsticks bubble, and fry it for about 10 seconds (Picture 8), immediately Sprinkle the whole pot evenly on the surface of the fish, and that's it.
9.
Add some coriander leaves to decorate, and then you can prepare a few bowls of rice.
Tips:
⚠️⚠️⚠️If you want the fish soup to be whiter, you can fry two poached eggs and cook the soup together.
The sauerkraut of the sauerkraut fish must be sour enough.
Do not stir the fish after it is scattered in the pan, otherwise the fish will fall apart.
Regarding the seasoning of the soup, taste the saltiness by yourself, it is almost enough, because the fish fillets to be cooked next will have saltiness, and the two together will be enough.
If you want to put side dishes, such as bean sprouts, baby cabbage, cucumber, etc.
Just boil it with water, add a little oil and salt, and lightly blanch the greens you want to put. When it is too green, pick it up and spread it on the bottom of the plate, and then spread the boiled sauerkraut fish bones and fish meat layer by layer. Finally, pour the soup, and then pour the oil.
Because water will come out when the vegetables are blanched, which will dilute the taste of the sauerkraut fish soup, the soup is not strong enough, so we need to boil the vegetables in oil, salt, and boiling water. The green vegetables do not need to be blanched and soft, just a little soft, because they are laid on the bottom layer, and hot soup and oil will be poured in. They will continue to heat up, and they are just soft enough when they are eaten.
Cucumbers are just spread raw on the plate, they are too soft and not tasty.
